Every time Chef-owner Nicolas Nikic walks the food line inside his kitchen, there are four standards each dish must meet before it heads out onto the floor: ingredient quality, technique, presentation and taste.
Nikic’s fifth standard, however, is not met by the food itself, but rather, the level of hospitality that comes with delivering it. That is why throughout lunch and dinner service, he, too, finds himself out on the floor, going table-by-table to shake hands with each and every one of his guests.
Because at Magdalena’s Trattoria and Pizzeria, everyone is welcome, he said.
